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Oven-Fried Chicken Recipe

Oven-Fried Chicken

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (308)

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Average Rating:

Total Reviews: 308

Showing 51-60 of 308

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  • on June 29, 2011

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    My husband grew up on fried chicken but I only tried it once....many years ago. Such a hassle. When I saw Ina make this recipe I thought I would try it. If I could give 10 stars I would! I did large bone-in breasts and thighs. I baked for 35 minutes. This was the best chicken I have EVER made!! The entire family raved about it. This chicken came out so tender and juicy. The only thing I would do is amp up some of the spices in the flour. This is a winner, home run, knocked out of the park!!! So glad I caught that show!!

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  • on June 26, 2011

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    This recipe is fabulous for two main reasons. First, the buttermilk soak makes the chicken so tender. I did not have buttermilk, so I used 2% with a tablespoon of vinegar. Second, if you don't have a good, heavy bottom or cast iron skillet, this solves the problem of evenly cooking the chicken. I thought this was very EASY, easier than making traditional fried chicken. I cooked it for 45 minutes and I took out the breast about 15 minutes before the dark meat. Every piece was perfectly cooked, crispy, juicy and delicious. Ina Garten knows her stuff.

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  • on June 17, 2011

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    I get it the people here like to taste more spice than chicken but for me I love the fact you can actually taste a moist delicious chicken instead of other spices. Love it! Ina, I love your cooking!

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  • on June 17, 2011

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    Too much work. My oven-fried chicken calls for melting some butter and adding a generous amount of garlic salt to it, roll the chicken pieces (raw in the butter, then roll in plain bread crumbs, into the oven at 350 deg. for approx. 40 minutes. The garlic gives it a good flavor.

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  • on June 08, 2011

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    Great easy recipe. I would tent the for the first 60 min to ensure the veggies are cooked through and the chicken was cooked through.

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  • on May 23, 2011

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    Thank you all said the same thing but stll help full more spice

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  • on April 21, 2011

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    Nice method, but very bland. Needs more spice in the mix!

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  • on April 19, 2011

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    I have been cooking for 15 years and I have NEVER attempted to make fried chicken. I always thought it would be too messy and too much trouble. HOWEVER, this recipe is easy, not messy and the chicken turns out really moist. I thought maybe the flour coating could have used a little zip, maybe a dash of ground red pepper?

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  • on April 08, 2011

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    This was my first time making fried chicken and it came out so good! My husband and I like spicy food so before dredging in the flour I added some hot sauce on the chicken and added chili pepper to the flour mixture. The one thing I can't stand is dry chicken, but this chicken was super juicy and flavorful. I will definitely be making this in the future!

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  • on March 24, 2011

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    I try new recipes all the time, but the real test of a good recipe is when I cook it more than once and it turns out great each time. This is one of them. The chicken (I like to use leg and thigh quarters is so juicy and tender. Fried chicken is a Sunday dinner meal around here and my son and I often cook together. I liked the fact that that after the initial fry we have time to enjoy finishing the rest of dinner preparation instead of feeling like we are running a marathon from start to finish. Thanks for a great recipe Ina.

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